- 3 -4 lbs boneless pork roast ( shoulder or butt)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 medium green bell pepper, sliced (optional)
- 1 (18 ounce) jars barbecue sauce
- 1/2 cup packed brown sugar
- 1 medium onion, sliced
- sandwich buns or cooked rice
- Combine all spices in a bowl and rub onto roast. I sometimes let my roast marinade in the rub over night.
- Place pepper & onion into slow cooker, add roast. I don't use the green pepper.
- Combine sauce & brown sugar and pour over meat. Cover and cook on LOW 8-10 hours. Or until you can shred the meat easily with two forks. I normally cook mine 15-20 hrs in crockpot but it should be done much sooner than that.
- Serve on Buns or over rice.
- 2 slices white bread
- 1 -2 slice bologna ( depending on preference)
- 1/8 teaspoon oil
- 1 slice American cheese
- 1 tablespoon mustard
- Put oil in a frying pan and heat to med. high.
- Put slit in bologna from middle to all the way through the end.
- Put bologna in heated oil.
- Brown both sides.
- Add cheese to top while last side is browning.
- Spread mustard on both sides of bread.
- Add bologna between slices and gobble it up!
- 1/2 cup brown sugar, packed
- 2 tablespoons butter, softened
- 1/2 cup Stilton cheese, crumbled
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans, chopped
- 8 bartlett pears, peeled
- 1/4 cup apple juice
- 1 tablespoon port wine
- Preheat oven to 375 degrees. Combine sugar and butter in a small bowl and stir until well blended. Add cheese, cranberries and pecans. Stir well.
- Cut 1 inch off stem end of each pear; reserve top. Remove core from stem end, and scoop out about 2 tablespoons pulp from each pear to form a cup, using a melon baller or spoon. If necessary, cut about 1/4 inch from base of pears so they will sit flat. Place the pears in a 13 x9 inch baking dish. Fill each pear with about 2 tablespoons sugar mixture, and replace top on each.
- Combine juice and port in a small bowl, pour into baking dish. Bake pears at 375 degrees for 30 minutes or until tender. Serve warm.
- 8 ounces mixed mushrooms
- 1 medium onion
- 1 ounce butter
- 2 tablespoons sunflower oil
- 1 pint chicken stock
- 2 tablespoons flour
- 1/4 pint whole milk
- fresh ground salt & pepper
- dice onion small.
- clean and halve mushrooms.
- fry onion in the butter and oil for 2 minutes.
- add mushrooms for a further 4 minutes.
- sprinkle flour into pan and stir well to remove lumps.
- add half of the stock.
- stir and scrape cooked flour off bottom until thickening.
- add half the milk stirring all the time.
- continue to add stock and milk in turn until all added.
- adjust seasoning and add plenty of pepper.
- simmer very gently for 20 minutes.
- 2 large onions, chopped into large pieces
- 1 lb carrot, chopped into large pieces
- 4 large celery ribs, chopped into large pieces
- 3 garlic cloves, rough chop ( or more if you're garlic lovers like us! I use about 5)
- 1 (15 ounce) cans diced tomatoes, don't drain
- 1 tablespoon salt ( or to taste)
- 2 teaspoons pepper ( or to taste)
- 2 teaspoons dried basil ( or herbs of your choice)
- 8 cups water
- 2 (15 ounce) cans beans ( I use Navy and Kidney)
- 1 lb dry pasta ( I use shells)
- 1 (15 ounce) cans diced tomatoes
- 1 cup frozen peas
- romano cheese, on top
- Put all the broth ingredients into a large stock pot and bring to a boil. Reduce heat to simmer, cover and simmer 4-5 hours. Stir occasionally.
- Use a strainer and remove veggies, RESERVE BROTH, throw away mushy veggies.
- Put broth back on heat and bring back to a low boil. Add beans, peas, tomatoes and pasta. Cook about 15 minutes (check pasta for done-ness).
- Serve with lots of romano cheese on top. We like it with garlic toast and a nice salad for a complete meal. Enjoy!
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